Simple Ingredients, Big Emotion Baccalà alla ghiotta

Ciao my Foodies!
There’s something special about cooking with baccalà… it carries stories, traditions, and the kind of flavours that travel across generations. I had a bit of extra baccalà already soaked, and instead of saving it for another day, I felt inspired to turn it into baccalà alla ghiotta — a dish from the south of Italy that’s bold, generous, and full of heart.
This recipe is a celebration of simple ingredients becoming something extraordinary. Sweet onions and celery melting together, tomatoes simmering into a rustic sauce, olives and capers bringing that unmistakable southern brininess and those little yellows potatoes the size of a cherry tomatoes… and the baccalà gently poaching until it becomes tender and full of flavour. Every step feels like a quiet reminder of how people cooked before us — with patience, intention, and love.
For me, dishes like this are more than recipes. They’re moments that connect us to family, to memories of kitchens filled with warmth, and to the regions of Italy where food is a language all its own. I hope this ghiotta brings that same feeling to your table — comfort, colour, and a little taste of the Mediterranean.
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Made with Amore!
Mamma V

INGREDIENTS:
1 kg baccala (salted cod), already soaked cut into large portions
2 medium onions cut in cubes
2-3 celery stalks chopped
300 gr cherry tomatoes
700 ml tomatoe passata
1/2 cup of green olives pitted
2 tablespoons capers
4-6 potatoes
Good Italian olive oil generous amount for sauteing
Fresh Italian parsley
salt and pepper to taste